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Festive Creamed Onions


Creamed Onions

Creamed Onions

Diana Rattray
Delicious creamed onions for holiday dinners. Small white onions or a mixture of small white and purple onions are cooked and served in a Cajun-spiced white sauce.


  • 1 1/2 to 2 pounds small white onions, peeled, or mixture of small white and purple onions
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups half-and-half or whole milk
  • 1/2 teaspoon Cajun seasoning, or to taste
  • 1/4 teaspoon paprika
  • salt, to taste
  • 2 teaspoons chopped fresh parsley
  • chopped fresh parsley, for garnish


Place onions in a medium saucepan. Add 1/2 teaspoon of salt and enough water to cover. Bring onions to a boil; cover and cook 20 to 25 minutes, until tender. Drain and reserve the cooking liquid; set onions and cooking liquid aside. In the same saucepan, melt butter; blend in flour. Gradually add half-and-half or milk; cook, stirring constantly, until mixture thickens and begins to bubble. Stir in Cajun seasoning and paprika. Taste and add salt and pepper. Add some of the reserved liquid to thin the sauce, if too thick. Add onions to the sauce; heat through and serve.
Serves 4 to 6.

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